Ok, I know what you are thinking. What is Sacha inchi oil and why is this chick using it in a salad dressing? It is the oil of a Peruvian plant’s seed, high in Omega 3’s, very nutritious, highly digestible, and was used by the Incas 3000 years ago. The seed looks like this:
You can forage this oil at your local whole foods market or the Amazon.com. Get the raw one. The oil bottle like this:
Now, for the Caesar dressing you will need:
Chop together about 6 (six) anchovy fillets-the kind packed in olive oil (in a 3.5 oz jar), 3 small garlic cloves, and a couple twists of the pepper mill. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large pasture raised egg yolks, fresh lemon juice of 2 Meyer lemons, and just 1/4 teaspoon Dijon mustard, or mustard powder, otherwise, the mustard will take over this dressing. Gradually whisk in 2 tablespoons of the olive oil that is in the anchovy bottle with the anchovies, then 1/2 cup of the sacha inchi oil, whisk until dressing is thick and kinda shiny. Whisk in 1/3 cup finely grated Parmesan. Add about 2 Tablespoons Worcester sauce and whisk away some more. Place this in a glass bottle. Secret Hint: If this dressing is too thin, cheat and add 2 Tablespoons or more ricotta cheese-it will work, and still be low carb. * The dressing can be stored in the Frigidaire for up to 3 days, so we aren’t making more than we can use. Use it up while it’s fresh.
For the salad:
2 hearts of romaine, chopped, (If you have access to baby romaine, please use it, I make bay romaine casear whenever it is available), the remaining anchovies from your jar (if you like anchovies), minus the 6 fillets used for the dressing, and a handful of shaved Parmesan cheese. What is missing here is the croutons. No croutons here, as you can see.
Now to try it out, as my assistant here demonstrates: